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Strawberry Shortcake Cake

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A delightful Strawberry Shortcake Cake combining layers of fluffy vanilla cake with fresh strawberries and whipped cream, perfect for summer gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (324 grams)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter (room temperature) (169 grams)
  • 1/4 cup vegetable oil (60 ml)
  • 1 1/2 cups granulated sugar (300 grams)
  • 4 large eggs (room temperature)
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups buttermilk (300 ml)
  • 3 cups sliced strawberries (about 450 grams)
  • 2 tbsp strawberry preserves or strawberry jam
  • 3/4 cup cream cheese (room temperature) (170 grams)
  • 2/3 cup powdered sugar (82 grams, divided)
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl. Whisk to mix well.
  3. Beat together the unsalted butter, vegetable oil, and granulated sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, mixing until just combined.
  6. Pour the batter equally into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and sift the flour for a lighter cake. Let the strawberries sit with a bit of sugar to enhance their flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/perfect-strawberry-shortcake-2/